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Prosciutto Wrapped, Gorgonzola Stuffed Dates in a Honey-Balsamic Drizzle

Prosciutto Wrapped, Gorgonzola Stuffed Dates in a Honey-Balsamic Drizzle


An easy and delicious appetizer perfect for any occasion!MORE+LESS-

1

package prosciutto (5 slices), sliced lengthwise

4

ounces gorgonzola cheese

1/4

teaspoon black pepper

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  • 2

    Cut one side of the dates and stuff with Gorgonzola cheese.

  • 3

    Wrap each date in a strip of prosciutto and skewer with a toothpick.

  • 4

    Place on an oven-safe wire rack that is placed on top of a foil lined sheet pan and bake for 15-20 minutes.

  • 5

    In a small sauce pan, add vinegar, honey, salt and pepper.

  • 6

    Bring to a simmer over medium heat and let bubble while whisking till the liquids reduce by 75 percent {about ten minutes}.

  • 7

    Drizzle on serving platter and place prosciutto wrapped dates on top. Server any extra honey-balsamic on the side.

No nutrition information available for this recipe


Olive

  • 20 pitted Dates
  • 1 package (10 slices) Prosciutto, sliced in half lengthwise
  • 4 oz. crumbled Gorgonzola Cheese
  • 1/4 cup Olive

  1. Preheat oven to 375 degrees.
  2. Slice each piece of prosciutto in half lengthwise. Cut one side of the dates and stuff with Gorgonzola cheese. Wrap each date in a strip of prosciutto and skewer with a toothpick.
  3. Place on an oven-safe wire rack that is placed on top of a foil lined sheet pan and bake for 15-20 minutes.
  4. Either drizzle Olive

Me & Co’s Honey Date Balsamic over the wrapped and stuffed dates or dip the wrapped, stuffed dates into a small bowl of Olive

Author: mhaggarty

Explore the infinite possibilities of combining our ultra-premium Extra Virgin Olive Oils and Balsamic Vinegars before even having purchased them. Let us take your favourite oils and vinegars and blend them into your own favourite blend. If you do not choose to be that adventurous then we can also offer you pre-bottled flavours that you can choose from.


Prosciutto Wrapped Figs with Balsamic Drizzle Recipe

Prosciutto Wrapped Figs with Balsamic Drizzle Recipe are a lovely combination of salty and sweet with a bit of tang! We love them and we love them even more because they are ready to serve in just a few minutes. They can be made a few hours ahead of time, wrapped airtight or kept in an airtight container, and saved in the fridge. Once you are ready to serve, place them on the serving platter and garnish with balsamic drizzle.


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Prosciutto Wrapped Stuffed Summer Figs

Produce here in Umbria tends to be very seasonal and you learn very quickly to appreciate it while you have it because all too soon it will be gone. When we first arrive to Umbria in the spring, the market stalls have bins overflowing with fresh fava beans, artichokes, and asparagus. Before you know it those items are no longer available and you’ll have to wait until next year to enjoy them again. The one positive aspect about this is that most of the produce sold here is grown within Italy and in fact usually locally, so you know that what you are getting is very fresh and hasn’t been shipped over from South America or parts unknown.

Now that we are in the heart of summer, stone fruit is everywhere, and tomatoes, zucchini, and eggplants are available locally grown. My favorite fruit of all, figs, are starting to appear in local stores and markets as well. I love figs, so when they are available I can eat them for breakfast, lunch, and dinner and not tire of them. White summer figs are just now being sold, so when I saw them on a recent trip to the Perugia market I picked some up. I had family visiting at the time, so I decided to use my figs for a light appetizer, first stuffed with goat cheese, and then wrapped with prosciutto. Just before serving, I drizzled the figs with a little aged balsamic vinegar and they were delicious. Unfortunately, the stuffed wrapped figs were not as attractive to look at as I’d like, so I had trouble getting a good photograph of them, but I don’t think looks are that important when food tastes as good as this!

My daughter wanted me to roast the figs long enough to get the prosciutto crispy, but I found that the figs broke down too much when I cooked them that long. I prefer to cook the figs just until they warm up and for the cheese just to start to melt. I’ve made these figs with both Gorgonzola cheese and goat cheese and both are delicious, so choose whichever one you prefer!

Buon Appetito!
Deborah Mele 2013